When I share my eating and cooking routine, I get comments like, “That is so much work,” or “I’ve never cooked that before. I wouldn’t know where to start.” I want to share a few suggestions to help get you started.
The best advice I can give is to have fun experimenting with flavors and textures. Some of my favorite recipes started as a spontaneous idea or from pairing unlikely foods together.
Streamlining the Process
I know that cooking all of your meals is time consuming and can feel overwhelming. Here are a few ideas to streamline the process:
Do your major cooking two or three times a week, not every day! I take the time twice a week to cook enough food for about three days. I know that some foods can lose nutritional value over time, but if it is lightly cooked and eaten within a couple of days, most of the nutrients will remain intact. In addition, you can incorporate freshly prepared foods with the pre-cooked foods.
I generally cook ahead a bowl of grains (like millet and quinoa), a bowl of lightly cooked vegetables (like broccoli, carrots, and onions) and maybe tempeh or fish that can be used for approximately four meals (two meals for two days). I then fill in with freshly cooked foods like greens each day.
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